Scarborough Fair Stuffing |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 9 |
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This is a delicious recipe that I start saving leftover bread for in the fall. It is so easy especially if you pre-make by mixing the bread and herbs together and keeping it on hand.April Greenwood, Lakewood, Colorado Ingredients:
10 cups torn assorted breads, such as french, whole wheat, rye, pumpernickel, and plain bagels |
1/4 cup minced fresh parsley |
1/4 cup minced fresh sage |
2 tablespoons minced fresh rosemary |
2 tablespoons minced fresh thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 eggs, beaten |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1/2 cup butter, melted |
Directions:
1. In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened.
2. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 9 servings.
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